Desserts

Holiday Gift Cake

photo by:

kraft

Have made this recipe since the early 80's, very rich, has never failed to satisfy. The original idea was to coat the inside of a 1lb. coffee can with butter or shortening...read more

posted by

a cook

on 10/19/2010

time

prep:

30 min

total:

1 hr 40 min

servings

total:

16 servings

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What You Need

1/2

cup finely chopped PLANTERS Pecans

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cup (2 sticks) butter or margarine, softened

1-1/2

cups granulated sugar

1-1/2

tsp. vanilla

eggs

2-1/4

cups sifted cake flour, divided

1-1/2

tsp. CALUMET Baking Powder

3/4

cup chopped maraschino cherries, well drained

1/2

cup chopped PLANTERS Pecans

1-1/2

cups sifted powdered sugar

Tbsp. milk

Make It

PREHEAT oven to 325°F. Grease 12-cup fluted tube pan or 10-inch tube pan; sprinkle with 1/2 cup finely chopped pecans.

BEAT cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition; set aside. Sift 2 cups of the flour with the baking powder. Gradually add to cream cheese mixture, beating well after each addition. Toss remaining 1/4 cup flour with the cherries and 1/2 cup chopped pecans; gently stir into batter. Pour into prepared pan.

BAKE 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen cake from side of pan with spatula or knife; gently remove cake from pan. Cool completely on wire rack. Mix powdered sugar and milk; drizzle over cake.

Kraft Kitchens Tips

Size-Wise

At 16 servings, this cake can serve a crowd at an annual get-together. It also doubles as a perfect holiday or hostess gift.

Substitute

Substitute 2 cups all-purpose flour for the cake flour.

Variation

Prepare batter as directed; pour evenly into 5 greased and floured 5x3-inch loaf pans. Bake at 325°F for 45 to 50 minutes or until wooden toothpick inserted in centers comes out clean.

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a cook

posted:10/19/2010

Have made this recipe since the early 80's, very rich, has never failed to satisfy. The original idea was to coat the inside of a 1lb. coffee can with butter or shortening and finely chopped nuts, then once baked and cooled, put the lid on and rap it up for giving. Still the way I do it, just a bit tougher finding the old style metal coffee cans.

takallen

posted:1/3/2007

Perhaps I did something very wrong as this was my first time baking a cake from scratch. The cake was very pretty, just like the picture; however, it was very dry and crumbly. I enjoyed looking at the cake more than eating it. My family and I agreed that this was more for the recycle bin. I am sure that this was my error in cooking the cake.

dillebug

posted:12/15/2005

My grandma used to make this for Christmas all the time. I was very excited to find this recipe and even more excited when it turned out pretty much the same as I remember. I used a mini loaf pan and am going to hand out 3 of the 4 loaves for Xmas gifts (I just have to keep one for me and my family!!)!!

a cook

posted:11/24/2004

Loved this recipe when I was a kid. Mom made it for x-mas every year. Had to find it again so I could make it for my kids.

a cook

posted:11/22/2003

These make wonderful gifts! They are both attractive and delicious and people love receiving them.

a cook

posted:11/14/2003

This cake was very moist and delicious. I made it during the Christmas holidays and everyone thought it was Fruit Cake and wouldn't try it. After I assured them that it wasn't, they tried it and loved it!

a cook

posted:10/21/2002

i want to make this cake this weekend, for an annual Halloween Picnic. I think it will be a big hit with everyone there.

JEJE